Quick Mexican breakfast


• 3 ripe tomatoes
• 2 roasted red peppers from a jar
• 4 spring onions
• ½–1 lime
• extra virgin olive oil
• 1 x 400 g tin of black beans
• olive oil
• 8 small Gluten Free tortillas
• 4 large free-range eggs
• 1 tbs of organic grass fed butter

Prep Time:

10 Minutes

Cooking Time:

5 Minutes

Ready in:

15 Minutes

Serves: 4


• Make a fast and simple salsa by chopping the tomatoes, peppers and spring onions together on a big board.
• Squeeze over the juice from half a lime, drizzle with extra virgin olive oil and season, then use the knife to chop and mix it all together. Taste and add more lime juice if needed.
• Drain and pour the black beans into a small saucepan, season, drizzle with olive oil and heat through gently.
• Meanwhile, heat a frying pan, toast the tortillas one at a time on both sides until charred, then keep warm under a clean tea towel or foil.
• Fry the eggs in a little butter and oil, keeping the yolks nice and soft.
• Pop 2 tortillas on each plate and top with beans, salsa and an egg.